Tandoori Chicken

Ingredients:

• 1 lb of chicken breast tenders
• lemon juice
• 1 heaping teaspoon of Raja tandoori masala
• 1/2 teaspoon of salt
• 1.5 tablespoons of plain, unsweetened yogurt
• 1 teaspoon of chopped garlic (can use pre-minced garlic in jar from the store)
• 1 teaspoon of ginger paste
• 2 tablespoons of oil

Instructions:

1. Marinade the chicken in lemon juice for 10-15 minutes (do not marinade it for any longer than this).
2. While the chicken is marinating, mix the yogurt, oil, tandoori masala, salt, garlic and ginger in a bowl.
3. Marinade the chicken in the yogurt and spices for at least 1 hr. If you have time, you can marinade it over night.
4. If you have skewers, it turns out slightly better if you bake it on skewers. To skewer the meat, fold each tender and then skewer it (this makes it slightly more compact and makes it easier to balance/rotate the skewers in the oven later). If you want to make it easier to flip the chicken in the oven later, use two skewers instead of one, per line of meat.
5. Next lay the skewers across the top of a baking pan. Make sure to put foil on top of the pan, as the marinade will drip and it will be difficult to clean off the pan without foil to cover most of it.
6. Bake in the oven at 400 degrees for a total of roughly 30-35 minutes (until done). After the first 15 minutes, make sure to flip the chicken over.